Roasted Kale With Crumbled Feta Recipes

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CRISPY ROASTED KALE



Crispy Roasted Kale image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 4

2 bunches curly kale (about 2 1/2 pounds)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

Steps:

  • Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
  • Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
  • Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

ROASTED NEW POTATO, KALE & FETA SALAD WITH AVOCADO



Roasted new potato, kale & feta salad with avocado image

Serve this filling salad as a healthy veggie supper during the week. It's packed with nutrient-rich kale, new potatoes, avocado, feta and pumpkin seeds

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 11

200g Jersey Royal potatoes , halved
2 garlic cloves
2 tbsp cold-pressed rapeseed oil
1 lemon , juiced
1 banana shallot , chopped
200g bag kale
1 small ripe avocado , flesh scooped out
½ tsp Dijon mustard
25g feta (or vegetarian alternative), crumbled
½-1 tsp chilli flakes
1 tbsp pumpkin seeds , toasted

Steps:

  • Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain and leave to steam dry. Toss the potatoes in a large roasting tin with the garlic, drizzle over 1 tbsp oil and season. Roast for 20 mins.
  • While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season, then massage gently to encourage the kale to soften.
  • Remove the garlic cloves from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 mins until crisp.
  • Meanwhile, blitz the garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad and tip onto a platter. Drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.

Nutrition Facts : Calories 418 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

ROASTED KALE WITH CRUMBLED FETA



Roasted Kale With Crumbled Feta image

Make and share this Roasted Kale With Crumbled Feta recipe from Food.com.

Provided by Sharon123

Categories     Greens

Time 25m

Yield 2-4

Number Of Ingredients 5

1 bunch kale, stems trimmed from the leaves and leaves chopped into bite-sized pieces
1 large onion, cut in half then sliced into1/2-inch wedges
1 tablespoon vegetable oil
4 ounces crumbled feta
salt and pepper

Steps:

  • Preheat the oven to 400ºF.
  • Line a baking sheet with aluminum foil.
  • Place the kale and onion on the prepared baking sheet and drizzle with the oil.
  • Season with salt and pepper, then toss to combine.
  • Roast the kale and onion in the oven until it begins to wilt, about 5 minutes.
  • Stir the kale, then sprinkle with the feta and continue cooking until the feta is browned, about 10 minutes more.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 299.3, Fat 20.4, SaturatedFat 10, Cholesterol 53.6, Sodium 718.1, Carbohydrate 19.5, Fiber 3.3, Sugar 5.6, Protein 12.7

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